I love simple dishes that are packed with flavor and nutritional goodness!! Don't you?! This is one of those meals that leaves your mind and body feeling happy and healthy. And its very easy to throw together-- which is always a plus! I was inspired by Chelsea's Messy Apron, but added my own spin to it! There is SO much goodness in this salad: lean protein, potassium, vitamin A, multiple vitamin Bs, vitamin C, monounsaturated fat {aka "good" fat}, dietary fiber, magnesium, calcium, and more. AND it is delicious!!!

Even though it is almost October {seriously, this year is FLYING by}, it basically still feels 100 degrees outside. So, I wanted to share this recipe before we start breaking out the boots and jackets :P. I know I'll be making this one on repeat, even into the fall. I hope everyone has a wonderful day!!

Salad Ingredients

2 cups cooked quinoa {cook according to package}

2 cups cooked chicken breast, cut into cubes

8 oz fresh heirloom or cherry tomatoes, halved

1 large cucumber, chopped

1/4 cup red onion,finely chopped

5 oz fresh spinach, roughly chopped

2 large ripe avocados, skin & pit removed and chopped

1/4 of 1 bunch fresh cilantro

1/3 cup Feta Cheese

Dressing Ingredients

4 tbsp red wine vinegar

2 tbsp Dijon mustard

1 tsp dried oregano

1 clove garlic, minced

1/2 cup olive oil

1 lemon (2-3 tablespoons fresh lemon juice)

Salt and pepper

Directions:

Wash and dry all fresh produce. Get out prepared quinoa and chicken and set aside.

First, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.

Prep the veggies: Halve the cherry tomatoes, chop the cucumber, finely chop a quarter of a red onion, roughly chop fresh spinach, remove the pits and chop the avocados. Finely chop the cilantro.

In a large bowl, add in all the prepped veggies, quinoa and chicken. Remove the dressing from the fridge and shake it well and then pour over the salad. Toss the salad and then top with feta cheese.

Serve immediately. {if you aren't eating it immediately, wait to add the dressing and avocados until you are ready to eat-- that way it is fresh!}